星期一, 11月 30, 2009

食譜: 泡菜青芹炒牛肉 (Stir fry beef with kimchi and celery)


今日落雪啦, 講真, 哩兩年啲雪真係越來越遲, 對我來講當然係好啦, 無咁凍嘛, 不過咁樣其實唔多正常,
onion202.gif image by tonytsang_emotion
睇嚟地球真係病得好緊要呀

onion2046.gif image by tonytsang_emotion
係呀, 我係facebook 開左個page, 如果大家想問烹飪上有關嘅問題, 歡迎大家去join 我哩個group, 去詢問, 我會盡力解答

不過得我一個能力有限, 如果大家都有興趣幫手解答問題, 希望你可以join哩個group, 一齊交流, 一齊幫手答問題

個page係:
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288#


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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1400 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 牛柳400克左右, 切件 (400g of tenderloin beef, cut into pieces)
tonytsang and kareny recipy
2- 韓國泡菜350克 (350g of Kimchi)
tonytsang and kareny recipy
3- 青芹300克, 切段 (350g of celery, sectioned)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 芋絲一盒(12粒), 隔水 (Yam bundle (12 pieces), drained)
tonytsang and kareny recipy
6- 蒜蓉1茶匙 (1 tsp chopped garlic)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1/2杯 (1/2 cup of hot water)
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2- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
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3- 鹽1/4茶匙 (1/4 tsp of salt)

做法 Steps

nytsang and kareny recipy

1- 先將牛肉用基本野(除了鹽)醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落牛肉炒至7成熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 加入蒜蓉爆香, 再加洋蔥和1/3茶匙鹽炒至軟身(圖2), 加入泡菜和青芹兜勻煮熱(圖3), 然後加入汁料和芋絲煮滾, 蓋頂炆3分鐘, 再加牛肉兜勻, 上碟即成

tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except salt) for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry beef until 70% done.  Put it aside (fig.1). 
tonytsang and kareny recipy
2-  Heat the pan with 1/2 tbsp of oil over high heat.  Stir fry garlic until fragrant.  Stir fry the onion with 1/3 tsp of salt until soft (fig.2).  Stir in the kimchi and celery, and mix it well (fig.3).  Stir in the yam bundle and sauce mix.  Cover and simmer for 3 minutes.  Stir in the beef and mix it well (fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 泡菜炒過會更香口, 而泡菜醃料其實可以用的, 我會先隔和泡菜隔開, 然後炒過泡菜後, 連同汁料一同煮滾, 如果不喜歡可以不落
tonytsang and kareny recipy
2- 煮牛肉不宜煮得過熟, 所以鑊要燒熱至出煙才好加牛肉去炒, 炒到兩面轉色就差不多了, 不要再炒太耐以免失去所有肉汁
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
4- 按這裡查看 "牛肉的切割方法"  的解釋
tonytsang and kareny recipy
1- It is better to use non salty or less salty butter to avoid over saltiness.  You can replace butter with water but it evaporates really fast.  It is more difficult to handle. 
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2- Do not over cook the beef.  It is recommended to heat your pan really hot before stir in the beef.  Stir fry the beef until both side turn brown.  Do not cook it again or it will lost all its juice
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3- Click here to understand what is (Cooking terms in this recipe)
tonytsang and kareny recipy
4- Click here to understand (how to cut the beef)

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7 則留言 :

  1. 濃情朱古力碰上士多啤梨2009年11月30日 下午11:09

    而家天氣真係好反常呢, 唉
    [版主回覆12/02/2009 03:23:00]係呀, 真係唔知點算好呀

    回覆刪除
  2. 韓國泡菜,酸酸辣辣至啱我!
    [版主回覆12/02/2009 03:24:00]我都係呀, 不過原來好多泡菜唔係酸, 係甜架

    回覆刪除
  3. 我有我的新空間2009年12月1日 上午4:39

    WILL JOIN THE GROUP SOON !
    [版主回覆12/02/2009 03:24:00]等你呀

    回覆刪除
  4. 我都鍾意用泡菜炒肉,再加蛋好好味呀
    [版主回覆12/02/2009 03:25:00]加蛋? 炒蛋?

    回覆刪除
  5. 請問Calorie係per 100g定係overall?
    [版主回覆12/03/2009 03:32:00]overall

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  6.         啲芋絲索 咗泡菜汁實好好味喇!         開 咗 Facebook a/c 成年都唔係好識用,我 click 咗你條 link 之後點做呢?我入到去就 "企 咗 喺度 ",都唔知點好!好低能呀!
    [版主回覆12/03/2009 03:32:00]入左去, 你可以become a fans, 之後咪留言呀, 睇吓野咁囉, 比啲無yahoo account 朋友用, 如果你用唔慣, 係哩邊留言一樣可以

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  7. 呢碟惹味。 泡菜好味又酵素可以幫助消化,我好中意整泡菜豆腐湯架。
    [版主回覆12/09/2009 00:48:00]我都好鐘意, 出街食呢, 用個石頭載著, 熱辣辣, 起晒泡咁最正呀

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